Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling.
There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
153 K 4.1/5 (41 reviews)
1 hour 25 min.
Easy
12 people
12 IngredientsLast modified on: October 20th 2013
For 12 people, you will need:
- 1
3 leeks - 2
2 onion - 3
900 g mushrooms - 4
2 lemon - 5
450 g small pieces of bacon - 6
3 tablespoons vinegar - 7
600 g chicken breast - 8
750 g cream - 9
18 tablespoons olive oil - 10
12 vol-au-vents cases - 11
salt - 12
pepper - Total weight: 4,300 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Stage 2 - 5 min.
Pour 2 tablespoonsful of olive oil into a frying pan on medium heat. When hot, add the chopped onion, salt and pepper. Cook for 1 minute without colouring.
Add the leek, salt and pepper again, stir well and cook until the leek is just cooked but still a fresh green.
Set aside.
Add the leek, salt and pepper again, stir well and cook until the leek is just cooked but still a fresh green.
Set aside.
Stage 3 - 5 min.
Wash and chop the mushrooms into small pieces (these are shiitake, but you can use others, particularly wild ones: morels, chanterelles, etc.).
Stage 4 - 5 min.
Using the same pan on medium heat, pour in 2 tablespoonsful of olive oil. When hot, add the mushrooms, salt and pepper and cook briefly (they should not have time to soften much).
At the last minute, add the juice of half a lemon.
Set aside.
At the last minute, add the juice of half a lemon.
Set aside.
Stage 5 - 8 min.
Still using the same pan, fry 450 g small pieces of bacon.
At the last minute, add 3 tablespoons vinegar.
Set aside.
At the last minute, add 3 tablespoons vinegar.
Set aside.
Stage 6 - 10 min.
Cut 600 g chicken breast into small pieces.
Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieces after seasoning.
Pour 2 tablespoonsful of olive oil into the frying pan and fry the chicken pieces after seasoning.
Stage 7 - 2 min.
When they are browned, tip the bacon and mushrooms back into the pan on top.
Stage 8 - 15 min.
Stage 9 - 5 min.
Leave the sauce to reduce on low heat.
.When the mixture has thickened, add the leek then turn off the heat (this will help the leek to stay green).
.When the mixture has thickened, add the leek then turn off the heat (this will help the leek to stay green).
Stage 10 - 8 min.
Reheat the 12 vol-au-vents cases for 5 minutes in the oven. Place a pastry case on each plate and fill until slightly overflowing.
Serve immediately on its own or with pilau rice, for example.
Serve immediately on its own or with pilau rice, for example.
Remarks
The vol-au-vent was invented by the great chef Antonin Carême in the early 19th century.
I maintain (admittedly with a certain caution) that the French "bouchées à la reine" (literally, the Queen's mouthfuls) are simply small, bite-sized vol-au-vents.
I maintain (admittedly with a certain caution) that the French "bouchées à la reine" (literally, the Queen's mouthfuls) are simply small, bite-sized vol-au-vents.
And to drink?
A light Beaujolais.
Keeping: The filling will keep for several days in the fridge, but once the vol-au-vent is filled, only a few
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 230 RDI=20 % | 880 RDI=130 % | 9,780 RDI=490 % | 40,930 RDI: 490 % |
| Per 100 g | 5 RDI=2 % | 5 RDI=0 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 20 RDI=8 % | 20 RDI=2 % | 70 RDI=10 % | 810 RDI=40 % | 3,410 RDI: 40 % |
How much will it cost?
- For 12 people : 22.85 €
- Per person : 1.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Mushroom velouté, Chicken and mushroom pie, Kérinou slices, Corn salad with croutons, ... See them all 62
Cream
Like these other recipes: Celeriac and mushroom gratin, Curried prawn risotto, Chocolate muffins, "BN style" chocolate-filled biscuits, Artichoke Soup, ... See them all 115
Chicken breast
Like these other recipes: Warm chicken salad, Chinese style chicken, Chinese Soup, Pan-fried chicken breast on mozzarella, Stuffed pumpkin gratin, ... See them all 29
Small pieces of bacon
Like these other recipes: Fillet of pollack cooked in two stages, Green beans with tomatoes, Deep leek and potato quiche, Bistro-style cabbage salad, Rabbit with mustard, ... See them all 41
Other recipes you may also like
Summer Salmon Blanquette
This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.July 3rd 202474 K3.7 60 min.
Ham pasta bake
Here's a really simple recipe that children love. Just pasta, ham, a little cream and cheese on top.July 15th 2015146 K5 45 min.
Chestnut Fudge Cupcakes
This recipe allows you to enjoy a delicious brownie-style combination of melting fudgy texture and cake, with the distinct flavours of chocolate and chestnut purée.January 31th 201674 K5 55 min.
Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake. In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone. This is just as good made as a large rectangle or, as...July 16th 201760 K3.8 2 hours 40 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024512 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.